I sort of asked this in the "Fishing for a new favorite fish" topic, but I'd really like to know what everyone's favorite fish is. I was going to do a Poll, but I think there are too many choices.

I'll go first--If anyone had asked me a few weeks ago, I would have said: 1) Atlantic Salmon, 2) Chilean Seabass (Patagonian Toothfish).Today, I do not have an answer...still hunting! I'll get back with you!

Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (Please don't judge.)

I usually prefer whatever looks best in the market, but I have to say that something about cold-ocean white fish (cod, halibut, wolf fish) speak to me the most. Succulence and silkiness. (Like in my fruit and wine!)

That is for cooking.

Sushi/sashimi would be different. I used to love the delicate crunch of snapper or fluke, but it's been too long since I've had good sushi.

Umm, I'd almost say, "Whatever I just had." Tonight I had Monterey red sole, with "Tomato Saute' (an old Sunset recipe) and rice. I pan-fried it with a bit of bacon grease and put a dollop of fresh chive butter on it. I just love Chinook salmon. King salmon, if it's very fresh, is almost as good. Fortunately, the salmon season is young. In the cold months (well, cold for Sonoma County), I'll gobble up petrale sole or sand dabs. But my favorite fish of all isn't a fish at all.

Yellowtail and it's cousin Amber Jack. As hamachi, in sushi, best fish I know. Cooked, still the best fish I know. Opa, the most mild and elegant member of the tuna family is right up there with them. Escolar is one I love, but we rarely see it on the west coast. Halibut in Alaska, where when it's THAT fresh it's like a whole different fish from what most of you think fresh halibut is. Sometimes we get it like that here too, early in the season.

Among the salmons, must throw in a vote for white king.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Hard to name a favorite per se. Based on frequency, it would be albacore followed by wild Pacific salmon and raw yellowfin tuna. A few weeks ago my wife bought some halibut, and I re-discovered how much I like halibut, even though it had been years since I'd had any.

Number one is wild Pacific or Copper River salmon, hands down. We don't even think of buying Atlantic farm-raised salmon.

Tuna, not from the can.

Halibut and swordfish.

Love softshell crabs but such a short season.

Shrimp and scallops anytime.

Chilean sea bass is nice but I never quite understand its price vis-a-vis its flavor....no one prepares it plain, it needs something, anything added to wake up one's taste buds....yet the price is pretty high.

MikeH wrote:Chilean sea bass is nice but I never quite understand its price vis-a-vis its flavor....no one prepares it plain, it needs something, anything added to wake up one's taste buds....yet the price is pretty high.

For me, it's the texture that I figure I am paying for. I just love the mouth feel of that fish. Especially with a good sear on both sides.

Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (Please don't judge.)

I pay $18 - $20/lb from Santa Rosa Seafood (very good store!) It's usually marked "sushi grade", and I usually believe the marking. That's a couple of bucks higher than "previously frozen" at other stores, and worth it IMO.

I made the Wild King Salmon last night and have to say it was delicious. Apparently I have never had that variety of wild salmon before. This had a nice moist texture and mild salmon flavor. The wild salmon I've had in the past has been darker red and a strange dry texture. I believe in some cases it was Coho. In other cases it was simply presented as "wild." So I'm a believer now that I can certainly enjoy wild salmon. Thank you for helping enlighten me!

Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (Please don't judge.)